6 Vegan High-Protein Meals

"Where do you get your protein?" It's the most common question I get when people find out that I'm a vegan. My answer? There are a zillion ways to incorporate high protein foods into a vegan diet! Between beans, legumes, quinoa, nuts, and so much more, I'm never short on non-animal protein sources. Here are six of my favorite protein-packed vegan meals. They're all super easy to make and perfect for any summer night. Happy eating!

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High Protein Vegan Southwestern Salad

This salad is perfect for summer—fresh, light, and full of protein, thanks to the quinoa, black beans, vegetables, and tofu from the dressing. Want to beef it up even more? Just add tempeh! Fun fact: Quinoa is one of the most protein-rich foods you can eat, and it's a complete protein, meaning it contains all nine essential amino acids. (Also try these 10 easy quinoa recipes for any occasion.)

Vegan High Protein Leek, Artichoke, & Lentil Mung Bean Linguine

Mung bean linguine is an awesome gluten-free, vegan pasta substitute that delivers 20g protein per 187-calorie serving! The combo of mung bean pasta, lentils, and vegan nutritional yeast makes this delicious dish practically pure protein. Bonus: Cheesy tasting vegan nutritional yeast is a great source for vitamin B12, which is hard to come by in a vegan diet, so sprinkle more on top if you want!

Directions: Melt vegan margarine in a pot on the stove over medium-low heat. Add the garlic, onion, and leeks, and cook until caramelized, about 5 minutes. Add the artichokes and sauté for about 3 minutes, then add the lentils, lemon, salt and pepper. Cover, reduce heat to low, and let simmer for 5-10 minutes. Cook the mung bean linguine al dente per the package instructions and reserve ½ cup pasta water. Transfer the cooked mung bean linguine into the pot with the artichoke, lentil mixture, add the nutritional yeast and reserved pasta water as needed, and mix all together, adding fresh lemon juice to taste. Enjoy!

Directions: To prepare sauce, combine all sauce ingredients into a bowl and beat until smooth. To prepare the patties, combine all of the patty ingredients except for the breadcrumbs in a food processor and mix until smooth, scraping the sides of the bowl as needed. Transfer that bean mixture into a large bowl; stir in 1/4 cup breadcrumbs. Divide the bean mixture into four equal portions, shaping each into a patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.Heat 2 teaspoons vegan margarine in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until browned.

Lightly toast the pitas. Fill each pita with lettuce, tomato, onion, and a patty. Drizzle with tahini sauce (or serve sauce on side to dip.)

To prepare sweet potato fries, heat broiler, thinly slice one small sweet potato per person (so four for four servings) into chip like pieces, lay flat on a cookie sheet, lightly salt, and then broil 3 minutes on each side or until lightly crisped. Serve the sweet potato fries along with the burger and enjoy!

Some of my favorite flavors come together in this super-healthy version of the Chinese food staple. Tofu takes place of the egg in traditional fried rice, and edamame adds even more soy protein. Steamed kale tossed with sunflower seeds makes the perfect, nutrient-packed accompaniment. (First time cooking with tofu? Avoid making these common tofu cooking mistakes.)

Directions: Cook brown basmati rice according to package directions, substituting vegetable broth for water. While cooking, heat sesame oil in a wok on medium-high heat, add the garlic and onion. Sauté for 2 minutes, and then add the tofu, stirring frequently until browned. Next, add the ginger, mixed vegetables, edamame, peppers, soy sauce or tamari, and cilantro and stir. Once the rice is done cooking, add the rice to the vegetable mixture, turn heat to low, add salt, pepper, and extra soy sauce or tamari if desired, and cover for 5-10 minutes. While rice mixture is on low, steam kale and then toss with sunflower seeds. Divide into four portions, serve the un-fried rice along side the kale, and enjoy!

Vegan High Protein Cuban Plate

I love plantains, but they are always served deep fried, which never sits well with my stomach. Here, oven baked plantains are equally as delicious as their fried counterparts, and are paired perfectly with protein-packed lime-cilantro beans and quinoa; heart healthy guacamole completes it all!

For the guacamole (Slightly altered from my Aunt Kari, the queen of avocados, to make plenty for this plate and for leftovers. Because everyone loves guacamole!):2 ripe avocados, diced and lightly mashed with a fork1 small tomato, diced1/3 small red onion, diced1 clove garlic, minced2 Tbsp diced cilantroJuice ¼ limeSalt and pepper to taste

Directions: To prepare the guacamole, mix all of the ingredients together, and then cover and place in the refrigerator at least an hour before serving. Meanwhile, in a small pot, heat margarine on medium heat, and add onion and garlic. Sauté until caramelized, and then mix in the beans, cilantro, lime juice, salt, and pepper. Turn heat to low, cover, and simmer for 10-15 minutes. While the beans are simmering, turn the broiler on high, chop the plantains into chip-like slices, and lay them flat on a cookie sheet. Lightly salt and then broil for about 3 minutes on each side or until lightly crisped. To plate: Start with the quinoa, top with beans, and serve plantains and guacamole on the side. Enjoy!